Red Rice Salad with Pecans, Fennel, and Herbs
Red Rice Salad with Pecans, Fennel, and Herbs is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Cook rice according to package directions.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook rice according to package directions.
Spread out on a rimmed baking sheet; let cool.
Meanwhile, toss fennel and onion with 2 tablespoons lime juice in a large bowl and let sit, tossing occasionally, until lime juice is almost entirely absorbed, 10-15 minutes.
Coarsely chop 1/3 cup pecans; finely chop remaining nuts.
Cook in olive oil in a small saucepan over medium-low until golden brown, 5-10 minutes.
Add rice and pecans to fennel mixture along with remaining 1 tablespoon lime juice and toss to combine.
Gently fold in cilantro; season with salt and pepper.
Serve drizzled with pistachio oil, if desired.
Do ahead: Rice salad (without cilantro) can be chilled up to 1 day.
Bring to room temperature before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.